Mezzi Rigatoni with Chicken Thighs, Rosemary, Lemon Zest and Roasted Garlic Sauce Recipe

Mezzi Rigatoni with Chicken Thighs, Rosemary, Lemon Zest and Roasted Garlic Sauce Recipe

  • 2 tablespoons extra-virgin olive oil
  • 4 boneless, skinless chicken thighs, diced
  • Salt and black pepper to taste
  • 1 sprig rosemary
  • 1 tablespoon lemon zest
  • 1 (24 ounce) jar Barilla® Roasted Garlic Sauce
  • 1 (16 ounce) box Barilla® Mezzi Rigatoni
  • 1/2 cup grated Parmigiano cheese
  1. Bring a large pot of water to boil and season with salt.
  2. Meanwhile in a nonstick skillet saute chicken thighs on both sides until brown; season with salt and pepper. Add rosemary and lemon zest. Saute for one more minute and stir in the sauce and 1 cup of water; bring to a simmer.
  3. Meanwhile cook pasta according to directions, drain and toss with sauce. Stir in cheese before serving.
Recipe of the Day|